Scientists sequence genome of high-value grape, seek secrets of wine's aroma
Monday, September 2, 2013 - 04:00
in Biology & Nature
Demystifying the chemical processes that create a wine's aroma, and the invaluable potential application of that understanding in winemaking, is the new objective of scientists in Uruguay who, with European partners, also recently sequenced the genome of the high-value Tannat grape, from which "the most healthy of red wines" are fermented.